Toffee Rum

Back in my hedonistic days as the assistant manager of the Bath Hobgoblin pub my drink of choice was “double dark rum, diet coke and a straw”(shouted quickly and loudly over the sound of loud rock music).  For some reason the straw was important, I forget why now, it was probably to help not spill it all over myself as I was generally quite drunk back then.  White rum has never been my thing either, although the guys at the Eldorado Rum stand at last years BBC Good Food Show let me sample one that I really liked (perhaps the exception to my rule).  Anyway, golden rum is my thing these days, its caramel flavours just bring out the best in a lime (and me).  I’ve spent a lot of time in the Philippines where Tanduay rum is king.  It used to be 30 pesos for a bottle of rum and 60 pesos for a can of coke (a beer was 15 pesos) so a rum and coke was 70% rum, 20% ice (also too expensive) and 10% coke.  Even better the Tanduay rum bottles had a lid lottery so when you opened your big bottle of rum you would see on the inside of the lid what your prize would be, it was usually another bottle of rum!

Whenever I visit a food festival there are always lots of people selling toffee vodka, and it’s lovely (most of the time) but for me vodka has always been a spirit that you use to make other drinks/infusions with.  Despite it being the straight drink of choice for every character in Eastenders (seriously WHY?) I would never choose to sip away on a plain vodka, and yet I use it in so many of my concoctions.  Actually there was a brief phase when I was about 13-14 and living in Hong Kong where a karaoke bar used to do 2-4-1 double vodkas with lime cordial for $10 which we drank A LOT of which is probably why I’m not a fan of the spirit now.

So I figured I could easily combine my love for golden rum with toffee as the natural caramel flavours can only enhance the toffee right?

Ingredients:

  • 70cl Golden Rum (I used Appletion Estate)
  • 600g hard toffees (such as Werthers Original)

Just put your rum and toffees in a sterilised jar and leave for about 24 hours (stir every now and then to help the hard toffee dissolve).  I used about 350ml rum and 1 x 200g bag of WO but it could have taken 2 bags easily for a sweeter version.

So there you go, it’s really easy and if you smash up the toffees before adding the rum then it will probably be ready in about 2 hours. Hell yeah!

Advertisements

Raspberry Gin

I make a lot of booze infusions, they are stupidly easy to make but very hard to leave long enough to infuse! I make new stuff each year and see how they develop over time. Some only take a few days, some will mature for a couple of years happily. This beautiful Raspberry Gin is at its best right now as the flavour has remained the same for the last 2 months (I have a teaspoon of each booze each month to see how they are getting on).

Recipe

Take 1 sterilised Kilner type jar and put as much white sugar in as you fancy or none at all.  I didn’t want it to be too sweet so as a general rule I put enough sugar in the bottom of the Kilner  so it comes up about 1 1/2 inches from the bottom.  Then add as many raspberries as you fancy inside, I half filled my jar but you could fill it up if you fancy.  Add a few peelings of orange zest (avoiding the pith) and add to jar. Then all you need to do is fill it up with Gin.  For the first week or so gently turn the jar to help the sugar dissolve, once it has you can stop doing this.  Make sure you keep the jar in a cool dark place, light will remove the beautiful pink hue in the alcohol and always a good idea to put its Made On date on it so you know how long it takes until its at its best.  This recipe works for pretty much whatever you fancy.  I have: Blueberry Gin, Summer Fruit Vodka, Pear and Vanilla Vodka, Cherry & Mandarin Gin but to name a few.  Have a go, mix & match, play about with whatever fruits/booze you like in whatever quantities you like until you find what works for you. You don’t have to use Kilner style jars, I have old Hendricks Gin bottles, Whisky bottles etc filled with booze concoctions steeping away.  If you use bottles though you will have to sacrifice the fruit as once it swells you won’t be able to get it out again.